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Peruvian Shrimp, Corn and Vegetable Chowder | BaconFatte.com

Peruvian Shrimp, Corn and Vegetable Chowder (I)

Version I: This version of the recipe offers a few shortcuts and some milder flavor options – perfect for a busy weeknight dinner.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Author Michele Phillips, BaconFatte.com

Ingredients

  • 3 tablespoons olive oil I used extra light
  • 2 - 3 teaspoons kosher salt divided
  • 1 large yellow onion rough chopped (about 2 – 2½ cups)
  • ¼ teaspoon ground cayenne pepper
  • ½ teaspoon paprika
  • ¼ teaspoon ground cumin
  • 1 – 32 oz. container seafood stock about 4½ cups; I used Swanson brand
  • 1 cup dry white wine such as Sauvignon Blanc or Pinot Gris
  • 1 cup water just use 2 cups of water if you prefer not to include wine
  • 1 small butternut squash 1 - 1½ pounds, peeled, seeded, and cut into bite-sized chunks (about 3½ cups)
  • 2 large Russet potatoes about 1 pound, peeled or not, cut into bite-sized chunks (about 3 cups)
  • ½ small head green cabbage about 1¼ pounds, rough chopped (about 5 cups)
  • 2 cups fresh or frozen corn kernels
  • 1 cup frozen peas optional, but totally recommended
  • 1 cup coconut milk regular or lite
  • 1 – 1½ pound cooked small or medium shrimp thawed if frozen, tails optional
  • A pinch of red cracked pepper flakes optional

Instructions

  1. In a large, lidded pot or Dutch oven, add the olive oil and warm over medium heat.
  2. Add 2 teaspoons salt and the chopped onion. Stir well and cook about 1 minute.
  3. Add cayenne pepper, paprika, and cumin, and stir to combine.
  4. Add the seafood stock, white wine and 1 cup water (or 2 cups water if not using wine), squash, and potatoes to the pot. Stir well, cover the pot and allow to come to a boil for just a minute. Then, reduce the heat to medium/low. Stir and partially cover the pot, allowing it to simmer for about 10 minutes until potatoes are fork tender.
  5. Add the chopped cabbage and corn kernels, stir, and simmer for 5 – 10 minutes.
  6. Add the coconut milk and frozen peas, and stir until coconut milk is completely incorporated. Taste and add the last teaspoon salt if needed, and simmer on low for 10 more minutes.
  7. Finally, add the shrimp. Stir, and simmer for another minute or two – just until shrimp are just heated through.
  8. Serve warm in large bowls with big soup spoons.

Recipe Notes

*Adapted from Food & Wine.